This week Tony Astle offers up a recipe for Chilled Avocado Soup with Vodka, Chives and Macadamia Nuts.

LISTEN ABOVERecipe of the Week: Chilled Avocado Soup with Vodka, Chives and Macadamia Nuts 

4 portions 

Ingredients: 
3 ripe avocados 
125 g tomato, roughly chopped 
25 g green capsicum, chopped 
25 g celery, chopped 
25 g chives, chopped 
30 ml lemon juice 
125 g sour cream 
3-4 drops tabasco sauce 
60 ml vodka 
400 ml chicken stock 
Salt, to taste 

Garnish: 

3-4 macadamia nuts

chopped chives 

Method: 
Peel the avocados, discard the stones and peel. 
Combine avocado flesh, tomato, capsicum, celery, chives, lemon juice, and sour cream in a blender. Blend well to combine and puree. 
Then, add the tabasco and vodka.  
Keeping the blender running, add sufficient chicken stock until a soup consistency is achieved. 
Pour into a storage bowl, check seasoning. Refrigerate 1-2 hours. 

 

To Serve: 

Pour into shot glasses, top with shaved macadamia nut and chives. 

or

Portion into four chilled bowls, top with shaved macadamia nut and chives. 

This week Tony Astle offers up a recipe for Chilled Avocado Soup with Vodka, Chives and Macadamia Nuts.
LISTEN ABOVE
<h2>Recipe of the Week: Chilled Avocado Soup with Vodka, Chives and Macadamia Nuts&nbsp;</h2>
4 portions&nbsp;
Ingredients:&nbsp;
<ul>
<li>3 ripe avocados&nbsp;</li>
<li>125 g tomato, roughly chopped&nbsp;</li>
<li>25 g green capsicum, chopped&nbsp;</li>
<li>25 g celery, chopped&nbsp;</li>
<li>25 g chives, chopped&nbsp;</li>
<li>30 ml lemon juice&nbsp;</li>
<li>125 g sour cream&nbsp;</li>
<li>3-4 drops tabasco sauce&nbsp;</li>
<li>60 ml vodka&nbsp;</li>
<li>400 ml chicken stock&nbsp;</li>
<li>Salt, to taste&nbsp;</li>
</ul>
Garnish: 
3-4 macadamia nuts
chopped chives&nbsp;
Method:&nbsp;
<ol>
<li>Peel the avocados, discard the stones and peel.&nbsp;</li>
<li>Combine avocado flesh, tomato, capsicum, celery, chives, lemon juice, and sour cream in a blender. Blend well to combine and puree.&nbsp;</li>
<li>Then, add the tabasco and vodka. &nbsp;</li>
<li>Keeping the blender running, add sufficient chicken stock until a soup consistency is achieved.&nbsp;</li>
<li>Pour into a storage bowl, check seasoning. Refrigerate 1-2 hours.&nbsp;</li>
</ol>
&nbsp;
To Serve:&nbsp;
Pour into shot glasses, top with shaved macadamia nut and chives.&nbsp;
or
Portion into four chilled bowls, top with shaved macadamia nut and chives.&nbsp;

Chef Tony Astle from Parnell’s iconic Antoine’s restaurant joins Newstalk ZB's Kerre Woodham each week to dive into the good and the bad of dining experiences both around New Zealand and internationally. 

He digs into the service, the décor, and of course, the food, inspiring listeners to give new dining experiences a try, and a weekly recipe to try at home.

Chef Tony Astle from Parnell’s iconic Antoine’s restaurant joins Newstalk ZB's Kerre Woodham each week to dive into the good and the bad of dining experiences both around New Zealand and internationally. 
He digs into the service, the décor, and of course, the food, inspiring listeners to give new dining experiences a try, and a weekly recipe to try at home.

Chef Tony Astle from Parnell’s iconic Antoine’s restaurant joins Newstalk ZB's Kerre Woodham each week to dive into his the good and the bad of dining experiences both around New Zealand and internationally.

Where I Ate Last with Tony Astle

Where I Ate Last with Tony Astle: Chilled Avocado Soup with Vodka, Chives and Macadamia Nuts

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/e56daaab-d447-43a3-9758-b21a0183be92/transcript

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